Vegan Substitutions

Here is a list of some of the substitutions I use.  It is by no means a complete list, but I will continue to update it as I find and try new vegan options to use in my recipes:

For Meat:

For Dairy:
  • For eggs, try crumbled firm tofu
  • For milk, try coconut, almond or soy milk
  • For butter, try Earth Balance vegan butter
  • For mayonnaise, try Follow Your Heart Vegenaise (several varieties)
  • For yogurt, try WholeSoy or So Delicious

For Cheese:

  • Parma, by Eat In The Raw for parmesan cheese
  • Vegan Gourmet Brand, by Follow Your Heart
  • Sheese, by Bute Island Foods (several flavors available)
  • Organic Soy Feta, by Sunergia Soyfoods
  • Daiya Cheese (for melting – several flavors available)
For “Beef” or “Chicken” Broth:
  • Better Than Bouillon broth bases:  No Beef Base, No Chicken Base
  • Edward & Sons Natural Bouillon Cubes:  Not-Chick’n, Not-Beef (other flavors also available)
*Firm or Extra Firm Tofu preparation:  Cut a tofu block into 8 equal slabs, lengthwise.  Fold a kitchen towel into thirds lengthwise and line the towel with 2 uncut paper towels also folded lengthwise into thirds.  Lay the tofu slices in a single layer on the far left-hand side of the paper towel.  Fold the paper towel over the tofu.  Lay a second layer of tofu on top and cover with the remaining length of paper towel.  Fold the kitchen towel over that and press down hard to remove as much water as possible without breaking the tofu.  Remove the tofu from the towel.  It is now ready for cooking. (from “Vegan Cooking for Carnivores” by Roberto Martin)

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